Fig. 1. Probabilistic distribution for beef jerky intake using @RISK 7.5.
Fig. 2. Primary survival models of C. perfringens on beef jerky under seasoning and packing conditions (●): 35℃, (■): 25℃, (○): 17℃, (□): 10℃.
Fig. 3. Probability distribution of initial contamination level of C. perfringens on beef jerky under various processing and storage conditions.
Fig. 4. The regression coefficient for sensitivity analysis affecting illness by C. perfringens with consumption of beef jerky with @RISK.
Table 1. Simulation model and formulas programmed in Excel spreadsheet to estimate the risk of C. perfringens in beef jerky with @RISK
Table 2. Model input for beef jerky-C. perfringens scenarios in iRISK
Table 3. Survival kinetic parameter of C. perfringens on beef jerky under seasoning and packing conditions
Table 4. Probability of illness per day per person by C. perfringens with consumption of beef jerky with @RISK scenario
Table 5. FDA-iRISK risk estimates of C. perfringens in beef jerky under various processing and storage conditions
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